Description
A vibrant spring salad combining sweet strawberries, creamy avocado, tangy goat cheese, and toasted almonds with a zesty apple cider vinaigrette. This dish offers a refreshing balance of textures and flavors, perfect for brunch or light meals.
Ingredients
60g sliced slivered almonds
50g sugar
280g arugula greens
225g strawberries, hulled and quartered
1 avocado, chopped
55g crumbled goat cheese
30g roasted salted pistachios, chopped
3 tablespoons apple cider vinegar
1/2 lemon juice
2 tablespoons honey
1 teaspoon Dijon mustard
1 garlic clove, grated
Pinch of kosher salt and pepper
75ml extra virgin olive oil
Instructions
Preheat oven to 180°C (350°F)
Toast almonds in a skillet with sugar over medium heat until golden, stirring constantly
Toss arugula, strawberries, avocado, and pistachios in a large bowl
Sprinkle with goat cheese
Mix vinaigrette ingredients in a bowl, emulsifying with a whisk
Pour vinaigrette over salad and gently toss to coat
Serve chilled or at room temperature
Notes
Substitute honey with agave for vegan option
Champagne vinegar is replaced with apple cider vinegar for non-alcoholic compliance
Vinaigrette keeps in fridge for up to 7 days
Add grilled halal chicken for protein-rich variation
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg